Since it’s Sunday
Happy scrambling, my HOs!
John The Pedant just checking in…
…“Best” is singular. So you’d have to do all of the first five suggestions to be “best”. The remaining two are just ways of using scrambled eggs.
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Browning the butter?
Somewhere there’s a French chef having an absolute fit over the suggestion that there be any color than yolk yellow on them.
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Adding spices? This is a revelation? And are breakfast burritos not a known thing? Maybe not in NYC, I guess. 
I personally think our various egg threads beat this seven all to hell.
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TBH I hadn’t really taken a close look at list 
I pimped my scramblees with duck fat and parsley today.
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To be fair, there are a bunch of recipes on the bottom of the page that use scrambled eggs.
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Bacon fat. There. That’s my contribution to scrambling.
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Duck or chicken fat’s nice, too. Or ghee.
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This is my go to scrambled egg technique. I don’t add as much butter as Kenji, but I do use cornstarch and use butter as the oil to cook them.
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THIS looks like something I’d like.
one nice resto in Montreal used to add chevre goat cheese and chopped herbs
I wish we had an Australian café serving folded eggs in Toronto.
And, I wish my favourite Japanese spot for omurice had not closed.
I love that song!
The best way to make scrambled eggs is however you like them. My MIL (over) cooks scrambled eggs into little hard pellets. That’s the way she (or possibly my FIL) prefers them. That is probably my second favorite way to make scrambled eggs. Every other way to make scrambled eggs is in a tie for first place.
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I love scrambled eggs but am unenthusiastic about omelets. Go figure.
Same. I’ll sometimes throw in some veg or shrooms, but it’s still a scramble. I don’t think I’d have the dexterity for a pretty folded omelet.
Yes. I’ll put veg in the scramble too.
That’s how husband and his family like them; even browned! MIL makes a separate serving for me when I visit. I’m a happy DIL.
Sometimes the best scrambled eggis are the ones someone else makes!
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Same. But then, I tend to prefer my eggs fairly unadorned. Maybe a few bits of scallion, some cheese…
I’ve never quite perfected that just-so French omlet / Japanese omurice eggs with the BARELY set exterior and a baveuse interior.
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